Ingredients:
For the Cake:
- 200g cream cheese (softened)
- 50g unsalted butter (softened)
- 70g whole milk
- 6 large egg yolks
- 80g granulated sugar (for egg yolks)
- 1 tsp vanilla extract
- 6 large egg whites
- 100g granulated sugar (for egg whites)
- 90g all-purpose flour (sifted)
- 1/4 tsp salt
- 1 tbsp cornstarch
Instructions:
- Prepare the Baking Pans:
- Preheat your oven to 320°F (160°C).
- Line your muffin or cupcake pan with paper liners. If you don’t have a muffin pan, you can use a regular cupcake tray.
- Make the Cheesecake Batter:
- In a saucepan, combine the cream cheese, butter, and milk. Heat gently over low heat while stirring until everything is melted and smooth.
- Once melted, let it cool slightly.
- Add the egg yolks and vanilla extract to the mixture and mix until well combined.
- Prepare the Egg White Mixture:
- In a clean, dry bowl, beat the egg whites using an electric mixer at medium speed until soft peaks form.
- Gradually add the sugar, 1 tablespoon at a time, while continuing to beat until stiff peaks form.
- Combine the Mixtures:
- Gently fold in the sifted flour and salt into the egg yolk mixture until fully combined.
- Carefully fold the whipped egg whites into the batter in three parts. Use a spatula to fold the mixture gently to avoid deflating the batter.
- Bake the Cupcakes:
- Spoon the batter into your prepared muffin liners, filling them about 3/4 of the way.
- Tap the pan lightly on the counter to release any air bubbles.
- Place the pan in the oven, bake for 15-20 minutes or until the cupcakes are lightly golden and puffed. You can check doneness by inserting a toothpick—if it comes out clean, they’re ready.
- Cool and Serve:
- Let the cupcakes cool in the pan for 5-10 minutes before transferring them to a wire rack to cool completely.
- Enjoy them warm or at room temperature!